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In order to ensure that the whole process of food production is free from microbial contamination, it is important to treat raw materials, water, and equipment, and whether the environment of the production plant is clean. This article describes the types of foods that need to be produced in a clean room, the cleanliness of various food production requirements, and the cleanliness at different stages of food production.
The type of food that needs to be produced in a clean room
Food category
Specific food
Dairy products
Milk powder, cream, cheese
Milk processed products
Fruit milk, coffee milk, etc.
fruit juice
A variety of drinks made from fresh fruits
condiment
Concentrate, tomato sauce
Soup
Various vegetable juices, gravy, etc.
Cooked meat food
Sausages, floss, dried fish, etc.
can
Various cans
seafood
Raw meal, ready-to-eat food
Candy snacks
Jelly, cakes, candy, chocolate, etc.
Convenient, fast food
Instant noodles, quick-frozen dishes, etc.
liqueur
Beer, liquor, red wine, etc.
Cleanliness of various food production requirements
Types of
Variety
Air Cleanliness Level (ISO)
Meat (including fish) processed products
Meat rolls, grilled meat, ham, sausages
Level 6-8
Dairy products
Milk powder, cream, cheese, milky drinks
Level 6-7
Drink
Juice, mineral water, beer
Level 6-7
condiment
Concentrate, jam
Level 7-8
Pastry etc.
Bread, cake, instant food, chocolate
Level 6-7
Soy products
Various tofu
Level 8
fungus
Fungal
Level 5
Mushroom cultivation
Level 6
seafood
Raw food cutting
Level 5-6
Cleanliness at different stages of food production
stage
Air Cleanliness Level (ISO)
Preposition
Level 8-9
Processing
Level 7-8
cool down
Level 6-7
Filling and packaging
Level 6-7
test
Level 5
Foods produced in a clean room, because of their high degree of cleanliness can ensure that food is not attached to bacteria, but can not eliminate the bacteria originally brought by the food, so it also needs heating, spraying, irradiation and other methods of sterilization.
Many food clean rooms are mainly used for cooling, cutting (sheets), and packaging after sterilization.
In the “Beverage Enterprise Good Manufacturing Practices†(GB12695-2003), it is required that the filling area is partially class 100 (Grade 5), the clean area is 10000 (Grade 7), and the quasi-clean area is 100,000 (Grade 8).
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